Chocolate, Caramelised Pear and Pecan Pie

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 200g/7oz sweet pastry
• 120g/4oz dark chocolate
• 65g/2½oz unsalted butter
• 4 tbsp golden syrup
• 150g/5oz soft brown sugar
• 3 eggs
• 2 tbsp rum
• ½ tsp vanilla extract
• 150g/5oz pecan
• 2 firm, but ripe pears
• pinch salt
• or whipped cream, to serve crème fraîche

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 180°C (350°F). Roll out the sweet pastry, line a 23cm (9in) tart tin, prick the base, and chill for 15 minutes.

2. Bake the pastry case for 15 minutes until pale, then cool slightly.

3. Peel, core and slice the pears. Melt some of the butter in a frying pan, add the pears and some of the brown sugar, and cook 8 minutes until caramelised. Spread them over the pastry base.

4. Put the dark chocolate and remaining butter in a bowl over a pan of barely simmering water, stirring until smooth. Remove from the heat.

5. Roughly chop the pecans and toast them in a dry pan for 3 to 4 minutes until fragrant. Set aside.

6. Whisk the eggs with the remaining brown sugar, golden syrup, rum, vanilla extract and a pinch of salt. Stir in the melted chocolate mixture until combined.

7. Pour the chocolate filling over the pears and scatter the pecans on top.

8. Bake for 30 to 35 minutes until the filling is set with only a slight wobble in the centre and reaches 160°F (71°C). Cool for 30 minutes before slicing.

9. Serve warm or at room temperature with whipped cream or crème fraîche, if using, to serve.